You might be thinking that a salad is the last thing you want in the colder months. But this salad is hearty, healthy, and delicious. Not to mention it’s perfect for those winter lunches.
Ingredients
(Serves 2-3)
- ½ cup red quinoa
- ½ small red cabbage
- ½ small butternut squash
- ½ red onion
- 1x 15 oz canned chickpeas
- 1 tablespoon dried cumin
- 1 tablespoon dried thyme
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- Juice of ½ a lemon
- Fresh parsley, to serve
- Salt to taste
Instructions
- Preheat the oven to 350 ℉
- Peel, deseed and chop the butternut squash
- Add to a large oven-proof dish and coat with half of the olive oil and then add salt, cumin, and thyme, then pop in the oven for 30 minutes
- Cook the quinoa according to the package instructions
- Meanwhile, finely shred the red cabbage and the red onion
- Drain and rinse the chickpeas
- When the 30 minutes is up, add the chickpeas to the butternut squash and return to the oven for another 10 minutes
- When the quinoa has cooked and cool, add it to a large bowl and then add the red cabbage, red onion, butternut squash and chickpeas, and mix
- Make the dressing by mixing the mustard, lemon, tahini, and rest of the olive oil
- Stir the dressing through, and then serve with some fresh parsley
